Grain Bowls Are In

I like the idea of eating my entire dinner out of one bowl so the latest grain bowl craze has me hooked.  I have been cooking up a bunch of grains like bulgur, farro, quinoa, lentils, and sometimes rice.  I store these in my refrigerator and then make various bowls using grains, vegetables and protein.  This salmon bowl was adapted from Cooking Light and was delicious.

Salmon Quinoa Bowl

Salmon Quinoa Bowl

1 small golden beet (I used 2 small radishes)
1 carrot
1 1/2 Tbs apple cider vinegar
2 tsp minced garlic
1/2 cup quinoa
1 cup chicken stock
2 cups baby spinach and kale salad mix, finely chopped
2 Tbs chopped cilantro
2 Tbs chopped parsley
6 Tbs olive oil, divided
10 oz. salmon filet
salt
pepper
1/4 cup sour cream

Slice beet and carrot into very thin slices (a mandolin is useful).  In a small bowl, combine beet, carrot, garlic, vinegar and 1/4 tsp salt.  Let mixture stand at least 15 minutes, stirring occasionally.

Combine quinoa and stock in small saucepan and bring to boil.  Reduce heat to medium-low and simmer 15 minutes.  Remove from heat and let stand for 5 minutes then fluff with fork.  Add chopped salad, cilantro, parsley, 1/4 tsp salt, 1/4 tsp pepper and 5 Tbs olive oil.  Stir to combine.

While quinoa cooks, prepare salmon by sprinkling both sides with salt and pepper.  Heat 1 Tbs olive oil in skillet over medium high heat.  Add salmon skin side down and cook 6 minutes.  Cover pan and reduce heat to medium-low and cook 7 minutes or until salmon is cooked through.  Flake with fork.

To serve, divide quinoa mixture into bowls then top with salmon, vegetables and a dollop of sour cream.